Mix flour, garlic salt, and black
arge resealable plastic bag. Place stew beef in bag, seal the bag
In heavy pan, stir beef in 1 tablespoon oil until no longer pink.
Add vegetables except for peas.
Add water to cover; bring to a boil and turn heat down.
Simmer 2 hours, then add Durkee beef stew seasoning mix which has been thoroughly dissolved in 1 cup warm water.
Stir into the vegetable mixture and cook 1 hour (simmer).
Add the peas; cook an additional 10 minutes.
Put beef in a slow cooker.
Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
Cook on High for 6 hours.
Coat stew beef with flour.
Brown in cooking oil in large skillet or Dutch oven.
Drain fat.
Add beef stew seasoning mix, garlic salt and water.
Cover, simmer until almost tender.
Add remaining ingredients.
Put in pressure cooker and cook for 15 minutes.
br>Whisk celery soup and beef stew seasoning mix together in a bowl until
Place meat in crock pot.
Combine flour, salt and pepper.
Sprinkle over meat and stir to coat meat with flour.
Mix beef stew seasoning with water and pour over meat.
Add remaining ingredients and stir to mix well.
Cover and cook on low for about 10 hours.
Stir thoroughly before serving.
Brown meat in a little oil. Fill cooking pan 1/3 full with water. Add browned meat, bouillon or consomm and seasoning mix. Bring to a boil. Reduce heat and let simmer for 2 hours or until tender. Add mixed vegetables, potatoes and carrots. Cook 30 to 40 minutes more or until tender.
In a bowl, mix the turkey, mushrooms, beef stew seasoning mix, and eggs. Form the mixture into patties.
Heat the oil in a skillet over medium heat. Place the patties in the skillet, and cook 10 to 12 minutes on each side, to an internal temperature of 165 degrees F (75 degrees C).
Cut up carrots and place on bottom of slow cooker.
Cut 6 potatoes and add on top.
Add beef cubes.
Mix 6 cups water, 3 tablespoons of flour and beef stew seasoning.
Add to slow cooker. Add can of tomatoes (sliced or stewed).
Add onion.
Cook on high in crock-pot for approximately 1 hour.
Then turn to low setting for additional 5 to 11 hours.
Add can of peas just before serving.
Brown meat; cut up into cubes. Cut up potatoes, onions and carrots. Mix with meat in soup pot; add water to cover. Cook approximately 25 minutes, then add vegetables and beef stew seasoning.
In a pot of boiling water, cook macaroni for 5-6 minutes or until almost al dente. Drain and transfer to a 5-quart crockpot.
In a large skillet, cook and stir ground beef and beef stew seasoning mix, until beef is browned, breaking up clumps. Drain off fat. Stir beef, cheese, sou, onion and beef broth into pasta in crockpot.
Cover and cook on LO heat for 2-4 hours.
Serve with chopped tomato and parsley, if desired.
Brown venison \"shaved\" slices.
Saute onion and garlic powder. Add beef stew seasoning mix and paprika; simmer until tender. Add peppers and celery.
Put stew beef, onions and 1 1/2 c. broth in a large pot. Bring to a boil, simmer for about 2 1/2 hours or until meat is tender. Add remaining broth, carrots, celery and potatoes. Cook for 30 minutes longer. (I also add one pack beef stew seasoning mix to this before cooking.)
Season stew meat to taste and flour to the meat.
Put oil, bell pepper, green onion and yellow onion in large pot.
Brown onions about 2 minutes; add stew meat.
Brown the meat about 3 minutes, then fill the pot about half full of water.
Add beef stew seasoning.
Cook ground beef in skillet and drain well.
Add vegetables (do not drain) and beef stew seasoning.
Pour in 9 x 13-inch baking dish.
Top with canned biscuits; brush with butter.
Bake at 350\u00b0 until biscuits are brown.
Mix in small bowl the cream of mushroom soup, beef stew, seasoning mix and water. Stir well. Put roast in crock-pot and pour mixture over it. Put onion slices on top and cook until done (8 to 10 hours).
Bring water, split green peas, baby lima beans, barley, onion, bay leaves, celery seed, carrots, celery and beef stew seasoning mix to a boil in a large stockpot; cover, reduce heat and simmer 1 1/2 hours.
Add potatoes, paprika, parsley flakes, basil and pepper; stir and continue cooking an additional hour.
seasoning salt, and pepper into gallon-sized, zippered bag. Shake beef in
Cook beef slowly until gray.
Drain off fat.
Put in large soup pot.
Add tomatoes; if whole tomatoes, cut 4 or 5 times with scissors, while still in can.
Pour all vegetables and juice in soup pot.
Stir in beef stew seasoning mix.
Bring to a boil, then cut down and simmer about two (2) hours.
Put in container and freeze.
Makes about 5 quarts.
Do not add salt to this recipe. When serving, may add 1 large can V-8 juice to this recipe.
I sometimes add 2 to 4 tablespoons sugar.